Jamaican Red Beans and Rice
This is a version of a traditional Jamaican favorite, there simply called “rice and peas” (though the “peas” are actually small red beans). I
from 1 vote
Grain and bean main dish
uncooked brown rice
One 15-ounce can light coconut milk
3 ½ to 4
cooked small red beans
or two 15- to 16-ounce cans, drained and rinsed
4 to 5
or 1 ½ teaspoons fresh leaves
Generous pinch of curry powder
Salt and freshly ground pepper to taste
Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the rice, coconut milk, and 1 ½ cups water. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the liquid is absorbed. The mixture should be moist but not liquidy.
Stir in the beans, scallions, thyme, curry, and optional nutmeg. Cook for 5 minutes longer.
Season with salt and pepper, and serve.
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